Chickpea Salad Sandwich Recipe
on Aug 03, 2022, Updated Aug 19, 2024
This Chickpea Salad Sandwich is a delicious and easy vegetarian lunch idea that you can make in minutes! Similar to tuna salad or chicken salad, this recipe is made totally vegan with simple classic ingredients.
You will love this Chickpea Salad!
This delicious smashed chickpea “chicken” salad has become such a favorite of ours over the years and it is so easy to make.
Whether you are a vegan, vegetarian, or just looking to try a delicious meatless lunch, this recipe is a great one!
This recipe is a vegan take on the classic favorite lunch recipes like chicken salad and tuna salad. Mashed chickpeas give us the perfect texture for recreating this classic favorite.
This chickpea salad recipe is just 9 ingredients, vegan, and packed full of flavor!
Chickpea Salad Sandwich Ingredients
- chickpeas: drained and smashed
- celery: finely diced
- fresh dill: finely minced
- bread and butter pickles: diced into small pieces
- lemon juice
- vegan mayo
- garlic powder
- salt and pepper: to taste
How to make Chickpea Salad
Step one: Start by prepping the ingredients that need to be chopped up. Dice the celery into small pieces, mince the fresh dill, and dice the bread and butter pickles.
Step 2: Drain and mash the chickpeas up until they are the texture below, with few chunks remaining.
Recipe Tip
To smash the chickpeas, you can use either the bottom of a glass (such as a mason jar) or a potato masher. The goal is to get it nice and mashed up so that there are just a few chunks remaining for texture.
Step 3: Add the bread and butter pickles, celery, dill, vegan mayo, garlic powder, and lemon juice to the smashed chickpeas. Stir until well combined, then salt and pepper the chickpea salad to taste.
These classic ingredients will make it taste just like chicken salad!
The result is a creamy, hearty chickpea salad sandwich filling that is bursting with flavor. The crunch from the celery adds a great texture, and the lemon juice really makes the flavors pop!
How To Serve
- On a Sandwich: with your bread & toppings of choice
- As a Dip: with crackers of choice
- On a Lettuce Wrap
Dress these chickpea salad sandwiches any way you please! We love to load ours with extra fresh veggies on top on a good seeded whole wheat bread.
This is a great vegan meal prep recipe. I can’t count how many times I have made a batch of this chickpea salad and used it for quick sandwiches all week long. It’s so simple and always tastes great!
“This is amazing! I made it for my first time and I could literally eat it all in one sitting!” -Karen
Topping Ideas
- fresh sliced tomatoes
- crisp lettuce
- red onion
- avocado slices
How To Store
Leftover chickpea salad can be stored in an airtight container in the refrigerator for 3-4 days.
More Easy Lunches
Chickpea Salad Sandwich
Ingredients
- 2 cans chickpeas, drained and thoroughly smashed
- 1 cup celery, finely diced
- 2 teaspoons fresh dill, finely diced
- 1/2 cup bread and butter pickles, diced
- 1 tablespoon + 1 teaspoon fresh lemon juice
- 1/2 teaspoon sea salt
- fresh pepper, to taste
- 1/4 cup vegan mayo
- 1/4 teaspoon garlic powder
Instructions
- Drain the chickpeas and place in a large bowl. Mash well. You can use either a potato masher or the bottom of a mason jar to smash them.
- Dice up the celery and bread and butter pickles and add them to the smashed chickpeas.
- Use a knife to finely mince and cut up the fresh dill and add it to the chickpeas
- Add the fresh lemon juice, vegan mayo, and garlic powder. Stir the chickpea salad and salt and pepper to taste
- Serve on bread of choice with lettuce, avocado, tomato, or toppings of choice
- Store leftover chickpea salad in an airtight container in the fridge for 3-4 days
This is a fabulous recipe! Thank you for sharing!!
So glad you enjoyed it!
How long does this last stored in the fridge?
It should keep fine in an airtight container in the refrigerator for 3-4 days.
I love this recipe! It’s quick & easy. I’ll definitely make it again.
This is amazing! I made it for my first time and I could literally eat it all in one sitting ! Thanks for sharing!
I loved this recipe it’s so versatile. I added spicy bread and butter pickles and used the juice of the pickles instead of lemon. I also used celery salt in lieu of sea salt and added red onion. I ate it in a romaine boat topped with avocado. Omg…I could eat the whole bowl! Thank you!!!
This sounds delish, and I’m FAR from being vegan.